Pickled turnip, cucumber and ginger salad
- Janine Ratcliffe
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Serves 4 as a side
Easy
Prep: 10 mins
Cook: 5 mins
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This is a lovely crunchy salad that would be great with rich grilled meats
Vegan
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Try our pickled turnip, cucumber and ginger salad, then try feta and cucumber salad with dill dressing, cucumber and tomato salad, or spiced chicken salad with cashews and cucumber.
Pickled turnip, cucumber and ginger salad recipe
Ingredients
Nutrition
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75ml rice wine vinegar
-
2 tbsp caster sugar
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300g small turnips
thinly sliced
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½ red onion
halved and thinly sliced
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1 tbsp soy sauce
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2 tsp toasted sesame oil
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1 tsp grated ginger
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¼ cucumber
halved lengthways, deseeded and sliced
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½ red chilli
finely sliced
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good handful of coriander leaves
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2 tsp toasted sesame seeds
Nutrition: per serving
- kcal82
- fat2.8g
- saturates0.4g
- carbs11g
- sugars10.3g
- fibre3.2g
- protein1.7g
- salt0.6g
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Method
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step 1
Gently heat the vinegar and sugar in a small pan until the sugar dissolves. Put the turnip slices and onion in a bowl, then pour over the warm vinegar. Cool completely.
-
step 2
Scoop the turnips and onion out of the pickling liquid and put on a serving dish. Whisk 2 tbsp of the pickling liquid with the soy, oil and ginger.
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step 3
Add the cucumber to the turnips with the dressing and toss everything together. Scatter over the chilli, coriander and sesame seeds, and serve.
More vegan salad ideas.
Authors
Janine RatcliffeFood director
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